Basic Cranberry Sauce

Even cranberry sauce haters like this! I used frozen cranberries, since they were out at the store,and also added some frozen strawberries - YUM! My aunt adds cherries as well.

This is the only cranberry sauce my family will eat. A crowd favorite.

I have been making this fresh and tasty cranberry sauce for over 5 years to rave reviews! Martha said, "Once you make this, you will never eat that canned stuff again!", and she was correct! It will be the best cranberry sauce you've ever had in your life. Really!

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Amazingly delicious! I followed the directions exactly, with the exception of simmering the sauce for an extra minute to make it a little thicker. A million times better than what comes out of a can, and cooking it was just about as easy as trying to coax a cylinder of gelatinous pink goo out of a can

Because I am diabetic, I cut the amount of sugar in half, and add 1/3 cup (or so) of sugar-free orange marmalade. Yummy!

This cranberry relish is not only terrific by itself but with other foods, too. Try a spoonful on top of plain or vanilla yogurt, on top of some cottage cheese or on top of vanilla ice cream (my personal favorite).

I made this last year and will definitely be making it again this year. It can be made a couple of days in advance. No need to heat it up just take it out of the fridge in the morning and let it get to room temp.

I totally agree. I am looking forward to having it on the Thanksgiving table this year again.

After making this recipe, I will never used canned cranberry sauce again. It was very easy to make and was very fresh. Love it!